By Marilyn Markel for The Island Connection
2 oz. ground or minced country ham
2 lb. ground pork
4 oz. blue cheese, crumbled
Bread and butter pickles, recipe follows
Salt and pepper, to taste.
1. Combine the pork and the country ham. Form into 8 patties. Season to taste. Pan fry, turning once, in a little oil until cooked to desired doneness, or grill on a hot grill.
2. Serve on hamburger buns with crumbled blue cheese and bread and butter pickles.
Bread and Butter Pickles
This pickle recipe is from my friend Margie’s mom in Texas. It’s fabulous and easy to make. Make them in the summer when all the cucumbers are local and abundant throughout the South.
25 pickling cucumbers, sliced thickly
2 white onions, sliced
2 red bell peppers, seeded and sliced
¼ cup kosher salt
2 ½ cups sugar
2 ½ cups white vinegar
2 tsp kosher salt
2 tsp mustard seed
2 tsp turmeric
2 tsp celery seed
1. Place the sliced cucumbers, green peppers and onions in a large cooler with ice and toss with salt. Set aside for at least four hours. Drain and rinse vegetables. Pack the vegetables in large sterile jars.
2. Bring the remaining ingredients to a boil. Pour the boiling mixture over the vegetables and proceed with canning the jars. Process in a hot water bath for 15 minutes. Let sit one month before opening.
Culinary instructor Marilyn Markel lives in the South Carolina Lowcountry, has served as culinary director for several schools and is a member of Les Dames d’Escoffier, Southern Foodways Alliance and International Association of Culinary Professionals. Her book, “Southern Breads: Recipes, Stories and Traditions” will be published Dec. 5, by Arcadia/The History Press.